| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 14g | 2g | 55g |
| sugars | fibre | protein | salt |
| 10g | 6g | 7g | 0.8g |
As a chef who hails from the heart of the South, I have a sweet spot for dishes that not only showcase traditional Southern foods, but take them down an interesting cul-de-sac. Enter our recipe today: Shiso Sushi Rolls, these sushi rolls flavored with Shiso leaves are a treat like no other. Picture this: sweet, luscious fruit enveloped in perfectly seasoned sushi rice, with the surprise twist of fragrant Shiso leaves. It’s a blend of flavors that seems like they were meant to be, despite their geographically diverse origins. It’s a fun, fruity take on a gastronomic classic.
The Joy of Unexpected Fusion
For anyone who isn’t familiar with Shiso, it’s a herb from the mint family commonly used in Japanese and Korean cuisine. It has a unique taste that’s been likened to a cross between mint and basil with a hint of aniseed. In these Shiso Sushi Rolls, it provides a flavorful contrast to the sweetness of the fruit and the rich creaminess of avocado, creating a delightful burst of flavors in your mouth.
Why This Recipe Stands Out
Apart from their exquisite taste, these sushi rolls have numerous health benefits. The Shiso leaves are not just full of flavor, they’re also packed with calcium and iron, and are a rich source of antioxidants. Add to them the fibrous and vitamin-rich cucumber, nourishing avocados overflowing with healthy fats, and mangoes, a superior source of vitamin C – these rolls are veritable powerhouses of nutrition.
When it comes to serving, these sushi rolls work wonders as an appetizer in a multicourse meal. You could follow them up with a hearty beef stew for a satisfying contrast. Alternatively, they could also be a starred side with a more oriental main like spicy ginger beef stir fry.
To wrap it up, the Shiso Sushi Roll recipe is worth trying for the experience that it delivers. A whirlwind romance of flavors, the unforgettable taste of these sushi rolls is something you’ll want to come back to again and again.
What You’ll Need
- 2 cups sushi rice
- 3 cups water
- 1/4 cups rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 6 sheets nori (seaweed)
- 12 Shiso leaves
- 1 large cucumber, peeled, seeded, and thinly sliced
- 2 ripe avocados, peeled and sliced
- 1 mango, peeled and thinly sliced
- Pickled ginger, for serving
- Wasabi paste, for serving
- Soy sauce, for serving
Method
Step One
Thoroughly rinse 2 cups of sushi rice under cold water until the water is clear. Add the rice and 3 cups of water into a medium saucepan and bring to the boil over high heat. Cover the pan, reduce heat to low, and leave to simmer for around 20 minutes, or until all water is absorbed.
Step Two
While the rice is cooking, combine 1/4 cups of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a separate small saucepan. Heat the mixture over medium heat until the sugar dissolves. Remove from heat.
Step Three
Once the rice is cooked, transfer it into a wide, shallow bowl. Pour the warm vinegar mixture over the rice and gently mix it together using a wooden spoon. Let the rice cool to room temperature.
Step Four
Lay a sheet of nori on a clean, dry surface. Spread about 1/3 cup of cooked rice evenly over the nori, leaving about 1 inch of nori bare at the far end. Place 2 Shiso leaves, a few slices of cucumber, avocado, and mango over the rice near the edge closest to you.
Step Five
Start rolling the nori from the edge closest to you, tucking the fillings in tightly. Continue to roll until you reach the bare edge of the nori. Moisten the edge with a little bit of water to seal the roll. Repeat this process with the remaining ingredients.
Step Six
Slice each sushi roll into bite-sized pieces using a sharp knife. Serve your Shiso sushi rolls with pickled ginger, wasabi paste, and soy sauce on the side.
